효소처리 통밀가루를 첨가한 머핀의 미네랄 생체이용율 및 품질 특성

Abstract

The effects of phytase and cellulase treatment on the bioavailability of iron, calcium, and zinc in whole wheat flour and their food applications were evaluated in this study. Whole wheat flour was treated with phytase and cellulase either individually or in combination and incubated at 50oC for 2 h; the concentrations used for the individual enzymes were 2%, 10%, and 20%. The concentration of the combination enzyme was 20% with a mixing ratio of 5:5. Total dietary fiber and phytate contents were reduced as the concentrations of phytase and cellulase increased. The bioavailability of iron, calcium, and zinc was notably improved after in vitro digestion in 20% cellulase, combination enzyme, and 20% phytase, respectively. Muffins made with cellulase- and phytase-treated whole wheat flour showed improved quality and bioavailability of minerals. Phytase- and cellulase-treated whole wheat flour may be useful for development of functional food products with improved bioavailability of minerals.